2 jalapeño peppers, seeded or not, sliced (see note)

2 cloves garlic, peeled

1/4 cup (60 ml) toasted pine nuts

1/4 cup (60 ml) grated Parmigiano-Reggiano cheese

2 cups (500 ml) fresh cilantro

2 tablespoons (30 ml) lime juice

1/4 cup (60 ml) canola oil

Salt and pepper

In a food processor, chop the peppers, garlic, nuts, and Parmesan.

Add the cilantro and lime juice and drizzle in the oil, processing until puréed. Season with salt and pepper.

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